Milk: Beyond the Dairy
Ed. Harlan Walker
300 pp; 246x171mm; b&w illustrations; paper cover
ISBN 1903018 064 £25.00
The market for these papers is restricted to serious students of food and food history. They have a consistent sale to academics and libraries.
The subject this year revolves around milk and milk products, their uses in food and cookery through the ages and, as important, their substitutes. This broad definition gives rise to a very wide range of essays and studies. including:
Low-temperature cheese-making, ancient wisdom not outdated
Artisnal and regional cheeses of Greece
Condensed milk and culinary innovation
The art of making Brie de Meaux Fermier
Animal husbandry and other issues in the dairy industry
The origins of the New York dairy industry
The origin and history of the ice-cream cone
Milk and its by-products in ancient Persia and modern Iran
Mother's milk
Milk and its products in ancient Rome
The cheeses of Hokkaido and other milky issues in a ricist society
Cato's Roman cheesecakes
The origins of Béchamel sauce
Medieval Arab dairy products
